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1. In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 2-3 minutes until translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently.
3. Add the ground beef or Italian sausage, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
4. Toss in the diced bell peppers and sliced mushrooms, sautéing for another 3-4 minutes until tender.
5. Stir in the pizza sauce, Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Let simmer for about 5 minutes.
6. Remove from heat and stir in the shredded mozzarella and cheddar cheese until melted and combined. Set aside to cool slightly.
7. Preheat your oven to 400°F (200°C).
8. Unroll the refrigerated pie crusts and cut out circles to fit your ramekins or oven-safe bowls (4-5 inch round).
9. Press the circles into the bottom and up the sides of the ramekins, leaving some overhang for the top crust.
10. Poke a few holes in the bottom of the crust with a fork to allow steam to escape.
11. Fill each pie crust with the prepared pizza filling, leaving room for the top crust.
12. Cut out additional circles from the remaining pie crust for the tops, or use fun shapes if desired.
13. Place the top crusts over the filled ramekins, pressing the edges to seal. Crimp with a fork for decoration.
14. Brush the tops with the beaten egg for a golden finish.
15. Make a few small slits in the top crust to allow steam to escape.
16. Place the assembled pot pies on a baking sheet to catch any drips.
17. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
18. Allow to cool for a few minutes before serving.

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